Yule Log Stuffed With White Chocolate Cream Recipe

Step by Step Method

Step 1

Preheat oven to 200C.

Step 2

Grease a 25cm x 30cm swiss roll pan and line base with baking paper, extending it 5cm over long sides of the pan.

Step 3

Sift cocoa and half flour in a small bowl and stir in grated dark chocolate and sift remaining flour into another bowl and then stir in grated white chocolate.

Step 4

Whisk eggs and sugar in heatproof bowl over a saucepan of simmering water until thick and creamy and then divide mixture between 2 flour mixtures and stir to combine and then add a tablespoon. of boiling water into each to soften if required.

Step 5

Spoon alternate spoonfuls of mixture over base of prepared pan. Swirl with a knife to create a marbled effect and then cook in oven for about 15 minutes or until firm.

Step 6

Place damp tea towel on bench and top with baking paper and then immediately turn cake onto paper and remove lining paper.

Step 7

Using a serrated knife trim short edges of the cake and then roll cake firmly from short side with baking paper inside and cover with damp tea towel and cool.

Step 8

Meanwhile, to make filling, place white chocolate in a small bowl and heat 125ml of cream in small saucepan until hot and then pour cream over the chocolate and stir until smooth.

Step 9

Beat remaining cream in small bowl with electric mixer until firm peaks form and then fold quarter of whipped cream into white chocolate mixture to loosen and then fold in remaining cream.

Step 10

Once cooled, unroll sponge, spreading with cream mixture. Roll up again, using paper as a guide.

Step 11

To prepare the garnish make a dark chocolate ganache by heating the thickened cream in a small saucepan until hot and pour cream over dark chocolate chips, stir until smooth and then add extra virgin olive oil and stir to combine.

Step 12

Drizzle the chocolate ganache over the top of the Yule log, letting it dribble down the sides of the cake and then refrigerate for 1 hour before serving.